Thanks to Kimberly Snyder for this little recipe which I have modified very slightly. Visit her on


1 large organic cucumber, diced. (Don’t peel organic cucumbers as there is lots of minerals in skin)

3 large tomatoes, diced

1 large zucchini, diced

1 cup white onion, chopped

1 ½ cups parsley, chopped

3 Tbsp chopped mint

2 Tbsp coconut oil, liquid form (or virgin olive oil)

4 Tbsp fresh lemon juice

1 tsp freshly ground black pepper


Chop the cucumber, tomatoes, zucchini and onion and throw into a large bowl. Chop the parsley and mint and add to the bowl and mix well. Finally, add the oil, lemon juice and black pepper and adjust to taste.

Enjoy as a lunch salad or serve with some Atlantic salmon and roast vegetables for a tasty meal.


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